100 g Lapin Liha’s cold-smoked reindeer hack 1 small red onion 3 tbsp fresh parsley 100 g horseradish cream cheese 50 g plain cream cheese 120 g smetana 2 tbsp mayonnaise black pepper
Cucumber Filling
1/3 cucumber 4 tbsp chopped chives 150 g plain cream cheese 75 g crème fraîche 0.25 tsp salt 15 large slices of whole grain toast bread
Prepare the reindeer filling. Finely chop the red onion and parsley. Soften the cream cheeses with smetana and mayonnaise. Add the reindeer shavings, red onion, and parsley. Season with ground black pepper.
Prepare the cucumber filling. Split the cucumber, scoop out the seeds and cut into small cubes. Finely chop the chives. Soften the cream cheese with sour cream. Add the cucumber and chives. Season with salt.
Trim the edges off the bread slices. Place three slices side by side on a cutting board on top of cling film. Brush the slices with vegetable broth. Spread half of the reindeer filling onto the bread. Place the next layer of bread, moisten, and spread half of the cucumber filling. Repeat until the cake is completely filled, cover the last layer of filling with bread.
Wrap the cake tightly in plastic wrap. Place a plate or cutting board on top as a weight and let it sit in the fridge overnight. Smooth out the edges if necessary and spread the cream cheese-sour cream frosting on top.
Roll the cold-smoked reindeer meat slices into rosettes. Cut the cucumber into long, thin slices lengthwise and roll them up. Slice the lime thinly. Garnish the cake with lettuce leaves, watercress, reindeer rosettes, cucumber rolls, lime slices, and horned pansies.
